Polish National Dishes

Tarcioki (kluski scykane), Podhale potato dumplings

Tarcioki, also called kluski scykane or bukty in the Podhale region of southern Poland, are small, unfilled dumplings made from raw grated potatoes. The potatoes are squeezed, but their expressed liquid is saved so the natural starch can settle and return to the dough. A raw egg, salt and potato flour bind the mixture before it is shaped into short ovals and boiled.

Polish National Dishes
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Small pale potato dumplings topped with crisp smoked bacon and golden onion on a white plate.
Yield 4 servings
Serving one quarter of the dumplings with bacon and onion
Active prep about 35 minutes
Cooking about 25 minutes
Ingredients ↓
At a glance

Tarcioki (kluski scykane), Podhale potato dumplings

Tarcioki, also called kluski scykane or bukty in the Podhale region of southern Poland, are small, unfilled dumplings made from raw grated potatoes. The potatoes are squeezed, but their expressed liquid is saved so the natural starch can settle and return to the dough. A raw egg, salt and potato flour bind the mixture before it is shaped into short ovals and boiled.

The Polish traditional-products register describes the dumplings as pale grey, firm and springy, about 3–4 cm long and 1 cm across. It connects them with the potato harvest and spring seed-potato preparation in Podhale. They are usually served with pork-fat cracklings. This measured home version keeps the raw-potato and returned-starch method, while smoked bacon and onion provide a practical regional-style topping.

The dough should hold together without becoming a cooked-potato mash. Letting the squeezed liquid stand for 10 minutes gives the starch time to settle; pour away the clear liquid and stir the white starch back into the grated potato. Add the measured potato starch and egg, shape the dumplings small, then simmer them in batches. Cook a test dumpling to at least 71 °C at the center because the dough contains raw egg. Plan about 70 minutes from grating to serving.

Tips for success

Tips for success

  • Use floury potatoes and grate them finely. Keep the expressed liquid; the white starch that settles at the bottom goes back into the dough.
  • Squeeze the grated potato well so the dough does not turn loose. Let the liquid sit undisturbed for 10 minutes before pouring off the clear layer.
  • Add the potato starch in two portions so it distributes evenly. The dough should be cohesive and firm enough to hold a short oval without flowing.
  • Keep the dumplings close to the registered size, about 3–4 cm long and 1 cm across. Larger pieces need longer cooking and may become heavy.
  • Bring the water to a boil, then lower it to a steady simmer before adding the dumplings. A hard boil can break their delicate raw-potato surface.
  • Cook in uncrowded batches and stir once gently after adding. Continue for 3 minutes after the dumplings rise, then check a test piece with a thin-probe thermometer; the center must reach at least 71 °C.
  • Render the bacon slowly so it crisps without burning. Cook the onion in some of the rendered fat for a soft, golden topping.
Ingredients

Ingredients

Potato dumplings

  • 1 kg floury raw potatoes, peeled weight
  • 150 g potato starch
  • 1 l arge egg
  • 8 g fine salt, divided

Bacon and onion topping

  • 250 g smoked slab bacon, rind removed and diced
  • 150 g yellow onion, finely diced
Method

Method

Directions

  1. Grate and squeeze the potatoes.Set a large bowl beneath the grater. Grate the peeled potatoes finely, then transfer them to a clean thin towel over a second bowl. Squeeze firmly so the liquid drains into the bowl. Keep both the grated potato and the liquid; do not discard the juice.

  2. Recover the potato starch.Leave the liquid undisturbed for 10 minutes while you start the topping. Render the diced bacon in a wide skillet over medium-low heat for 10–14 minutes, stirring occasionally, until crisp. Lift out some excess fat if needed, leaving enough to cook the onion. Add the onion and cook for 8–10 minutes until soft and golden. Keep warm. Carefully pour the clear liquid off the settled potato starch and scrape the starch back into the grated potato.

  3. Mix the dough.Add the egg, 120 g potato starch and 4 g salt to the potato mixture. Mix until nearly cohesive, then gradually mix in the remaining 30 g starch. The full measured 150 g is used. The dough should be firm and elastic enough to hold its shape; if the potatoes are unusually dry, mix in a teaspoon of the reserved potato liquid.

  4. Shape the dumplings.With clean hands, form short, smooth ovals about 3–4 cm long and 1 cm across. Set them on a clean tray and keep them covered while shaping the rest so the surface does not dry.

  5. Heat the cooking water.Bring 5 L water to a full boil in a large pot and add the remaining 4 g salt. Lower the heat to a steady simmer before adding any dumplings.

  6. Simmer and check.Cook the dumplings in uncrowded batches, stirring once gently so they do not stick. When they rise, simmer for 3 more minutes. Check a representative test dumpling with a thin-probe food thermometer; its center must reach at least 71 °C and feel firm and springy. Lift out with a slotted spoon and keep hot while the remaining batches cook.

  7. Finish and serve.Spoon the warm bacon and onion, with some of the rendered fat, over the dumplings. Serve promptly while the centers are hot and the topping is crisp.

Nutrition and allergens

Nutrition and allergens

  • Energy640 kcal
  • Carbohydrates85 g
  • Protein20 g
  • Fat24 g
  • Fibre6 g
  • Sodium1,150 mg
  • Allergensegg

Approximate values per serving, based on one quarter of the batch: - Energy: 640 kcal - Carbohydrates: 85 g - Protein: 20 g - Fat: 24 g - Fibre: 6 g - Sodium: 1,150 mg - Allergens: egg Values vary with potato moisture, bacon salt content and how much rendered fat is served. Potato starch is used instead of wheat flour. Handle the raw egg separately, wash hands and equipment after shell contact, and cook the dumplings through to the stated center temperature.

Nutrition and allergens

Nutrition and allergens

Serving, storage, and reheating: Serve the dumplings hot with the bacon and onion topping. The traditional-products register describes pork-fat cracklings as a common finish; this home version uses smoked slab bacon and onion for a fuller topping. The dumplings should be small, pale and springy, not filled or steamed.

Serving, storage, and reheating: Refrigerate cooked dumplings and topping in shallow containers within 2 hours, or within 1 hour if the temperature is above 32 °C. Keep them at 4 °C or colder and use within 3–4 days. Reheat only the amount needed in simmering water or a covered skillet until the center reaches 74 °C. Keep the bacon topping separate if you want it to stay crisp, and add it after reheating.

Serving, storage, and reheating: For make-ahead preparation, grate and cook the dumplings on the day of serving; the raw potato mixture discolors and loosens as it stands. The cooked dumplings can be chilled promptly and reheated within the stated storage window. Do not leave the egg-containing dough or cooked food at room temperature beyond the limits above.

Approximate values per serving, based on one quarter of the batch: - Energy: 640 kcal - Carbohydrates: 85 g - Protein: 20 g - Fat: 24 g - Fibre: 6 g - Sodium: 1,150 mg - Allergens: egg

Values vary with potato moisture, bacon salt content and how much rendered fat is served. Potato starch is used instead of wheat flour. Handle the raw egg separately, wash hands and equipment after shell contact, and cook the dumplings through to the stated center temperature.

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